2lb boneless chuck roast
5 large russet potatoes coarsely chopped
2 large onions, preferably Vidalia coarsely chopped
6 medium carrots coarsely chopped
4 cloves garlic
1 tsp. garlic powder
salt and pepper
1 can beer
1 cup non-fat sour cream
In a large heavy skillet, preferably cast iron, heat until hot and then
add some olive oil in the bottom and then brown meat on both sides well.
remove from pan and place meat in crock pot. Add 1/3 can beer to pan and
reduce down to a couple of tbsp. of liquid. Add this to the crock pot.
Reheat pan, add a little more olive oil, and add onions and brown. Now add 1/3
beer and reduce down again to a couple of tbsp. liquid. Now add pan
crock pot. Reheat the pan and again add olive oil and brown potatoes
and carrots. Add the final 1/3 can beer and again reduce down to a couple
of tbsp. Add ingredients to crock pot. Now add the garlic cloves and
garlic powder, salt and pepper. Cook for 8 hours and then finish off by
adding sour cream and thoroughly stirring to combine and serve.